Presentation:
These Rustic Sourdough Bread Loaves are beautifully golden, with a crisp crust and a soft, airy interior. The natural fermentation process gives them a rich, slightly tangy flavor, making them perfect for sandwiches, toast, or enjoying with butter and jam. Serve them warm for the best experience, or let them cool completely to slice evenly. Pair with soups, cheeses, or spreads for a delightful homemade treat!
Homemade Sourdough Bread Recipe
(Makes 4 loaves)
Ingredients:
- 1 cup (240g) active sourdough starter
- 5 cups (1.2L) warm water
- 12-14 cups (1.5-1.7kg) bread flour
- 1.5 tbsp (25g) salt
Instructions:
- Feed the Starter: If your sourdough starter is refrigerated, feed it 4-6 hours before starting the dough. It should be bubbly and active.
- Mix the Dough: In a large bowl, mix the sourdough starter and warm water. Gradually add flour and salt, mixing until a shaggy dough forms.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rest at room temperature for 8-12 hours (overnight). Stretch and fold the dough every hour for the first 4 hours.
- Shaping the Loaves: Divide the dough into 4 equal parts. Shape each portion into a round or oval loaf and place them into parchment-lined loaf pans.
- Final Proofing: Cover and let the dough rise at room temperature for 2-4 hours, until it doubles in size.
- Baking: Preheat the oven to 450°F (230°C). Place a small pan of water at the bottom of the oven for steam. Bake the loaves for 30-35 minutes, until golden brown.
- Cooling: Let the bread cool on a wire rack before slicing.
Enjoy your freshly baked sourdough bread!